Beetroot Pachadi
Preparing Beetroot Pachadi is a straightforward and uncomplicated process. The only potentially time-consuming step is grating the beetroot, which can be expedited by using a food processor. This dish is particularly suitable for the summer season, offering a cooling effect with the inclusion of yogurt. Moreover, it stands out as a healthy option with zero oil and features nutritious ingredients such as beetroot, coconut, and yogurt.
Ingredients
- 1 small Beetroot (grated (grated beetroot comes to 1.25 – 1.5 cups)
- 3 Small / pearl onion (sliced)
- 2 Green chilli
- 1/3 cup Grated Coconut
- 1/2 tsp Chopped ginger
- 1/4 tsp Chopped garlic
- a pinch Cumin seeds
- a pinch Mustard seeds
- 1 cup Whisked yogurt
- Curry leaves
- Salt
Instructions
- Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook, till beetroots are cooked 7-10 mins. Make sure to stir in between and add more water, if required.
- Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 2-3 tbsp water to a smooth paste.
- Add this paste to the cooked beetroot and mix well. Continue to cook for another 4-5 mins on low flame.
- Remove the pan from fire and gradually add the whisked yogurt. Mix gently. If you want, you can add a tempering of mustard seeds and curry leaves.
Notes
Make sure you remove the dish from fire before adding yogurt, otherwise it may curdle. Also, it’s better to add room temp yogurt.
Tried this recipe?Let us know how it was!